" SHRIMP AND SAUSAGE SOUP "

1 can ( 14.5 oz ) fired roasted diced tomatoes

4 red potatoes , quartered

8 oz chorizo sausage, sliced 1/2 inch thick

1 large bell pepper or 2 anaheim peppers ( 1 cup )

1 stalk celery, thinly sliced ( 1/2 cup )

1/2 cup each of white wine and water

1/4 cup onion, finely chopped

1/2 teaspoon smoked paprika ( optional )

1/2 teaspoon teaspoon minced garlic

1/4 teaspoon salt

1.4 teaspoon thyme

1 lb ( 30 to 40 ) medium shrimp, peeled and deveined, thawed if frozen

Place all ingredients except shrimp in a 3 qt or large slow cooker. Gently stir well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until vegetables are tender.

Turn heat to high. Add shrimp to slow cooker, pushing them down into soup. Cover and let cook on high for 15 minutes or until shrimp are just cooked through. Garnish with cilantro, if desired.

Serves: 4

" APPLE GRANOLA MUFFINS "

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup butter, melted

1/2 cup brown sugar, firmly packed

1/2 cup sugar

1 cup sour cream

1/2 cup milk

1 teaspoon vanilla

2 eggs

1/2 cup granola

1 cup Granny Smith apples, unpeeled and shredded

1/2 cup walnuts, chopped

1/2 cup raisins, optional

(An additional 2 tablespoons each of brown sugar and sugar)

Preheat oven to 400 F. Grease twelve 3-by-1 -1/2-inch muffin cups.

In a large bowl, stir together flour, baking powder, salt and cinnamon.

In another large bowl, beat together butter, brown sugar, sugar, sour cream, milk, vanilla and eggs. Add butter mixture to flour mixture and mix lightly. Fold in granola, apples, walnuts and raisins. Don't over mix. Spoon mixture evenly into prepared muffin cups. Sprinkle each muffin with the brown sugar and sugar mixture.

Bake for 20 minutes or until a cake tester inserted in the center of one of the muffins comes out clean.

Yields: 12 muffins

" SPAM and POTATO PIE "

Well, it's State Fair time here in New Mexico. I don't enter anymore, but when the fair comes I bring out all the old recipes. Here's one of my family and friends favorite. Spam sponsors on contest every year at the New Mexico State Fair. My family didn't know I put spam in this savory pie. When I told them they were surprised and it's become one of our favorite meals. This is a must try. Surprise your family and friends with this recipe. After they have eaten this savory pie. Then tell them, it made with Spam.

Spam and Potato Pie

One 10 - inch pie crust

Preheat oven to 350 F.

Filling;

1 - 12 oz. can Spam, thinly sliced

2 cups thinly sliced unpeeled red potatoes

1 - 1/2 cups of shredded cheddar cheese

1 medium onion, sliced

1 - 9 oz. frozen spinach, thawed, squeezed between paper towels to drain

1 egg

1 tablespoon water

Sprinkle 1/2 cup of cheddar cheese on bottom of crust.

Top with half of the sliced Spam, half of the potatoes and half of the sliced onions.

Distribute spinach evenly over onions.

Top with 1/2 cup cheddar cheese and remaining Spam, potatoes and onions.

Sprinkle remaining cheddar cheese over onions.

Gently press mixture into pie plate.

Moisten pie crust edge with water and place top crust, flute edges.

In a small bowl add egg and water; beat. Brush top crust with egg mixture.

Cut slits in top crust.

Bake at 350 F for 45 to 60 minutes or until crust is deep golden brown and filling is thoroughly heated.

Makes one 10 - inch pie

Serves 8

" BROWN SUGAR CORNMEAL MUFFINS "

Preheat oven to 400 F. Grease twelve 3-by-1-1/2 inch muffin cups.

In a large bowl stir together

1-1/2 cups all purpose flour
1/2 cup cornmeal
3/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In another medium bowl beat together

1/2 cup butter, melted
1 - 8oz. carton plain yogurt
1 teaspoon vanilla
2 eggs

Add butter mixture to flour mixture and mix lightly. Spoon mixture evenly into prepared muffin cups.

In a small bowl mix together and sprinkle on top of each muffin before baking.

2 tablespoons firmly packed brown sugar
1 tablespoon cornmeal

Bake for 20 minutes, or until a cake tester inserted in center of one muffin comes out clean.

Yields: 12 muffins

Helpful hints: Vanilla yogurt can be use instead of plain, if you do omit the 1 teaspoon of vanilla
Don't over mix batter.

" PORK AND CIDER STEW "

2 medium sweet potatoes ( 1 -1/4 lb. ), peeled and cut in 3/4 - inch pieces

3 small carrots, peeled and cut in 1/2 - inch thick pieces

1 cup onion, chopped

1 boneless pork shoulder ( 2 lbs. ), cut in 1 - inch pieces

1 Granny Smith apple, peeled, cored and coarsely chopped

1/4 cup flour

3/4 teaspoon salt

1/2 teaspoon each of dried sage and thyme

1/4 teaspoon pepper

1 cup apple cider

Layer sweet potatoes, carrots, onion, pork and apple in a 3 -1/2 quart or larger slow cooker.

In a small bowl stir together flour, salt, sage, thyme and pepper. Add apple cider; stir until smooth. Pour over meat and vegetables.

Cover and cook on low for 7 to 9 hours until pork and sweet potatoes are tender when pieced.

Serves; 5

"MOM'S BEST APPLE PIE"

Crust: 10 inch double pie crust

Prepare pie crust and put in the refrigerator until needed. Pie Crust should stay cold until you put it in the oven.

Preheat oven to 375 F

In a large bowl place

8 cups peeled and sliced Granny Smith Apples ( about 8 medium apples )

In a medium bowl combine

1/2 cup firmly packed brown sugar

1/2 cup sugar

2 tablespoons flour

1/4 teaspoon nutmeg

1 teaspoon cinnamon

Add to sugar mixture and mix well.

4 tablespoons butter; melted

1 - 8 oz carton vanilla yogurt

1 teaspoon vanilla

Pour mixture over sliced apples and stir until apples are coated evenly.

Put apple mixture into refrigerator. Take out pie dough and roll out as directed.

Pour apple filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Fold top edge under bottom crust, flute edge.

Brush with 2 tablespoons melted butter, sprinkle with 3 tablespoons sugar. Cut silts or design on top of crust to allow steam to escape.

Bake for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

Yields: one 10 inch pie

"SANTA FE PORK POT PIE"

1 - lb. boneless pork loin, cut into 1 - inch cubes

4 cloves of garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon dried oregano, crushed

1/2 teaspoon dries thyme, crushed

1/2 teaspoon celery salt

2 tablespoons oil

1/2 cup onion, diced

1 - 1/3 cups chicken broth

3 medium potatoes, peeled and cut into 1/2 - inch cubes ( about 3 cups )

1 stalk celery, sliced

1/3 cup tomato pasta

1 - 4 oz. can of diced green chile peppers, drained

1/4 cup snipped fresh cilantro

1 package ( 6 ) refrigerated biscuits

Preheat oven to 425 F.

In a medium mixing bowl combine garlic, chile powder, cumin, coriander, oregano, thyme and celery salt. Add pork cubes; toss to coat. In a large skillet cook pork and onions. Cook pork until no pink remains. Drain off fat. Add chicken broth, potatoes, celery and tomato pasta, bring to a boil. Boil for 8 minutes. Stir in chile and cilantro.

Transfer hot mixture to a 2 quart casserole. Top with biscuits. Bake uncovered for 15 minutes or until biscuits are golden brown.

If desired serve with shredded cheese and sour cream.

Makes: 6 servings

"BEEF GYROS"

2 - lb. boneless beef chuck steak, about 1 - 1/4 in. thick

1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

Yogurt-Dill Sauce

1 cup greek yogurt

1 cup diced seedless cucumber

1 tablespoon snipped fresh dill

1/4 teaspoon salt

5 pocketless pita breads

Accompaniments: leaf lettuce, sliced tomatoes and red onions

Mix oil, lemon juice, garlic, oregano, salt and pepper in small bowl. Pour over beef, turning to coat. Cover and cook on low 6 to 8 hours until meat is tender.

Meanwhile, make sauce: stir ingredients, cover and refrigerate.

Remove beef to cutting board; slice. Return beef to juices in slow-cooker to keep warm. Warm pitas as package directs; top with sliced meat. Serve with accompaniments and yogurt sauce.

Serves: 5

"SKILLET CABBAGE AND HAM"

2 tablespoons olive oil

1/2 head of cabbage,thinly sliced ( about 8 cups )

2 large carrots, peeled and shredded

1/2 cup white wine

10 ounces ham steak, cut into bit size pieces

1 large apple, cored and diced

1 tablespoon cider vinegar

1 - 1/2 teaspoons caraway seeds

1/2 teaspoon salt

1/4 teaspoon pepper

Heat oil in a large nonstick skillet over medium-high heat. Add cabbage and carrots, cook covered for 5 minutes, stirring occasionally.

Stir in wine and simmer for 1 minute. Add ham, apple, vinegar, caraway seeds, salt and pepper. Simmer on medium heat for 5 minutes, uncovered, stirring until cabbage and apples are tender and most of the liquid has cooked off.

Cover and let stand a few minutes before serving.

Serves: 6

"FINNISH FARMERS SOURDOUGH RYE BREAD"

1 ( 1/4 oz. ) package active dry yeast

1 - 1/2 teaspoons sugar

1 cup warm water

1 - 1/2 teaspoons salt

2 teaspoons vegetable oil

2 tablespoons caraway seeds

3/4 cup sourdough starter ( see recipe below )

1 - 1/2 cups medium flour

2 to 2 - 1/4 cups all-purpose flour

melted butter for brushing

In a large bowl, combine yeast, sugar and warm water. Let stand 10 minutes. With wooden spoon or mixed at low speed, stir in salt, oil, caraway seeds and sourdough starter. Beat in 1/2 cup each rye flour and all-purpose flour. Add 1 cup rye flour and beat well. Gradually stir in all but 1 cup all-purpose flour.

Turn dough out on floured surface and knead 10 minutes, adding remaining flour as needed to make stiff dough. Wash and grease large bowl. Place dough in greased bowl, cover and let rise in a warm place until double in size, about in size, about 1 hour. Grease a large baking sheet.

Punch down dough and divide in half. Turn out onto lightly floured surface. Knead each portion and shape into smooth balls. Place on opposite ends of prepared baking sheet, cover and let rise in warm place until loaves are doubled in size, about 45 minutes.

Preheat oven to 375 F. Press the long handle of a wooden spoon across the middle of each loaf, almost to the bottom of the loaf. Make 2 more indentations on either side. Loaves will flatten out. Brush loaves with melted butter. Bake 35 minutes or until loaves are golden brown and sound hollow when tapped. Remove from baking sheet and cool on wire rack.

Sourdough Starter

2 cups all-purpose flour

3 tablespoons sugar

1 ( 1/4 oz. ) package active yeast

2 cups warm water

In a 4 to 6 cup plastic pitcher or large nonmetallic bowl, combine all ingredients. Beat with a wooden or plastic spoon until blended. Fermentation will dissolve small lumps. Cover with a cloth. Set in a warm place free from drafts and let ferment 2 to 3 days. Stir mixture several times a day.

To use, remove starter needed for recipe. Refrigerate remaining starter in a plastic pitcher or container with a lid that has an air vent or hole in it. Label container with contents.

After using some starter, replenish by stirring in equal amounts of water and all-purpose flour ( such as 1/2 cup water and 1/2 cup flour ). Let starter stand at room temperature until full of bubbles. Refrigerate. If a clear liquid forms on top, stir back into starter.

" KEY LIME PIE "

CRUST:

9 - inch single crust

FILING:

1 teaspoon unflavored gelatin

1/4 cup water

1 cup sugar

1/4 cup cornstarch

1 cup milk

3 egg yolks,

lightly beaten

1/3 cup key lime juice

1/4 cup butter

1 cup sour cream

TOPPING:

2 cups whipping cream

1/4 cup confectioners sugar

For crust;

Prepare, bake and cool.

For filling;

Soften gelatin in water in top of double boiler. Place over boiling water. Stir until gelatin is dissolved.

Combine sugar and cornstarch in medium saucepan. Stir in milk until smooth. Stir in egg yolks and lime juice. Add butter. Cook and stir on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in gelatin mixture slowly. Pour into large bowl. Chill 40 to 50 minutes. Fold in sour cream. Pour into baked pie crust. Chill hours.

For topping;

Combine whipped cream and confectioners sugar. Beat until stiff. Spoon over top of pie.

Notes;

Lemon juice can be used instead of lime juice.

SHRIMP AND BOK CHOY

1 cup vegetable broth

2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 teaspoons cornstarch

2 tablespoons vegetable oil, divided

1 - 1/2 pounds large shrimp, shelled and deveined

1/8 teaspoon salt

1 large bok choy, cut into 1/2 - inch pieces ( about 8 cups )

1 large sweet red pepper, cored, seeded and cut into 1/4 - inch slices

1 bunch scallions, trimmed and cut into 1 - inch pieces

1/2 cup fresh cilantro leaves

cooked white rice, optional

In a bowl, blend broth, soy sauce, hoisin sauce and cornstarch, set aside.

In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add shrimp and salt; stir-fry 4 minutes until shrimp is cooked through. remove to plate and keep warm.

Add remaining oil and stir-fry bok choy for 5 minutes. Add red pepper and scallion and cook an additional 3 minutes.

Add broth mixture and bring to a simmer. Add shrimp; cook for 1 minute until heated through. Stir in cilantro and serve with rice if desired.

Serves: 4

" MAD HATTERS MUFFINS "

2 cups all-propose flour

2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoons cinnamon

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

2 eggs

1 - 1/2 cup mashed ripe bananas

1 teaspoon vanilla

1/2 cup buttermilk

1 cup semisweet chocolate chips

1 cup pecan pieces

2 tablespoons sugar plus 1/2 teaspoons cinnamon for topping

Preheat oven to 400 F.

Butter twelve 3 by 1 - 1/2 inch muffin cups.

In a large bowl stir together flour, baking powder, salt and cinnamon.

In a separate bowl cream together butter and brown sugar until lightly and fluffy.

Beat in eggs, one at a time. Add bananas and vanilla. Stir in flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in chocolate chips and pecans. Spoons mixture into prepared muffin cups.

Sprinkle the cinnamon/sugar mixture evenly over muffins.

Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.

Yields: 12 large muffins

" COCONUT CAKE "

Cake:

3 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 - 1/2 cups sugar

3 eggs

1/2 teaspoon vanilla

1 can ( 13.5 ounces ) coconut milk

1 cup sweetened flake coconut, finely chopped

Frosting and Filling:

1 package ( 8 oz. ) cream cheese

4 tablespoons unsalted butter, softened

1 teaspoon vanilla

1 box ( 16 0z. ) confectioners' sugar

1/2 cup strawberry preserves

1 - 1/2 cup sweetened flake coconut

Heat oven to 350 F.

Coat two 8 inch round cake pans with a nonstick cooking spray.

Cake:

In a large bowl, whisk together flour, baking powder and salt. Set aside.

In another bowl, beat butter and sugar on medium speed until light and fluffy. Beat in eggs, one at a time, beating well after each egg. Add vanilla.

On low speed, beat in flour mixture in three additions, alternating with coconut milk. Beat well after each addition. Fold in chopped coconut. Divide batter equally between prepared pans.

Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove cake layers from pans and cool completely.

Frosting:

In a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. On low speed. beat in confectioners' sugar until smooth.

Place one cake later on a plate. Spread top with preserves. Add remaining cake layer. Spread top and sides of cake with frosting. Gently press coconut onto sides of cake.

Refrigerate 1 hour before slicing.

SUGAR AND SPICE MUFFINS

2 - 1/2 cups buttermilk pancake mix

2/3 cup water

1/2 cup sugar

1/4 cup oil

1 large egg

1/2 teaspoon nutmeg

Topping:

4 tablespoons butter

1/2 cup sugar

2 teaspoons cinnamon

Preheat oven to 400 F.

In a medium bowl, stir together pancake mix, water, sugar, oil, egg and nutmeg

just until blended.

Spoon batter into a lightly greased or paper-lined 12 = cup muffin pan, filling two thirds full.

Make for 12 - 14 minutes, or until a toothpick inserted in the center comes out clean.

To prepared the topping, melt butter and set aside. In a small bowl, stir together sugar and cinnamon.

While muffins are still warm from the oven, brush on melted butter and them sprinkle the cinnamon and sugar mixture.

Makes 12 muffins

" SANGRIA with FRUIT "

1.5 liter bottle Rose wine

2 shots of Creme de Cassis ( sweet black currant flavored liqueur )

2 pints strawberries, washed and quartered

1/2 pint raspberries, washed

1 pineapple, chop into approximately half inch chunks

2 liters seltzer

Pour wine and Cassis into a large pitcher. Add strawberries, raspberries and pineapple.

Put into refrigerator and allow to chill 3 to 6 hours. Immediately before serving add seltzer (either pour into pitcher if yours is large enough, or top off each individual glass with seltzer. )

Makes about 24 serving

" ASIAN BEEF and NOODLES "

1 tablespoon vegetable oil

1 pound lean ground beef

1 small green bell pepper, seeded and thinly sliced

4 scallions, trimmed and thinly sliced

2 tablespoons ginger, finely chopped

1 clove garlic, finely chopped

1/4 teaspoon red pepper flakes

3 tablespoons stir - fry sauce

3 tablespoons lime juice

8 ounces thin spaghetti

Bring a large pot of lightly salted water to a boil

In a large skillet, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink.

Add green pepper, scallions, ginger, garlic and red pepper flakes to skillet, cook for minutes, stirring occasionally. Turn off heat and stir in stir fry sauce and lime juice.

Well beef is cooking prepare spaghetti following package directions. Drain and add to skillet with beef mixture. Toss to combine.

Makes 4 serving.

" PINEAPPLE PIE with PRALINE TOPPING "

I entered this creations in the New Mexico State Fair. I won a blue ribbon. I developed this recipe because I love pineapple pies and pralines, so I thought the two together would be delicious. I was right, this is one of my families favorite. Remember what you make with all your Heart N Soul is made with Lots of Love and should be shared with others.

Geri

Pineapple Pie with Praline Topping

Crust: 9 - inch double Crust ( see posted dated 5/24/3009 )

Filling: 3 tablespoons cornstarch

1/2 cup sugar

1/4 teaspoon salt

3 - 8 ounce cans pineapple in own juice

1 tablespoon lemon juice

1 tablespoon butter

Topping: 1/2 cup firmly packed brown sugar

4 tablespoons butter

2 tablespoons corn syrup

1 cup chopped pecans

Preheat oven to 425 F.

Prepare crust ( See post dated 5/24/2009 for directions to my Classic Pie Crust. )

In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Boil for 1 minute. Remove from heat, stir in lemon juice and butter. Pour filling into unbaked pie crust. Moisten pastry with water and cover with top crust. Flute edges and cut slits in the top crust to allow steam to escape.

Bake for 15 to 20 minutes. or until crust is lightly golden brown.

Meanwhile in a small saucepan combine all the topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Set aside.

After pie has bake and lightly golden brown, remove pie from oven. Spoon and spread warm topping mixture evenly over top of pie. Cover the edges of crust with strips of foil to prevent excessive browning.

Bake for an additional 10 to 15 minutes or until crust is a deep golden brown.

Cool and serve with whipped cream.

Yields: one 9 - inch pie.

" BLUE MONDAY "

I really like this poem and thought I would share it with all of you on

"BLUE MONDAY "

GRAY BLUE SKY by JOSETTE KEY

On a lonely hill Stands a lonely house Under a gray blue sky. An empty shell of what used to be A reminder of days gone by. It's walls once housed a family with love It's roof kept them safe and dry It's windows shown with the bright morning sun As they watched the world go by. If ever you pass this lonely house Stop a minute and think Of all the lives and all the love That's passed through this lonely place And remember with awe how life must have been Under a gray blue sky.

" PINK SATURDAY "

It's PINK SATURDAY!!! Nothing says PINK like delicious, refreshing PINK ice cream.

Ice cream is so popular in the summer and everybody loves it. So many favors to choose from, but any flavor that's PINK is the best.

My favorite is PINK lemonade ice cream.

A great family favorite is strawberry ice cream pie. On a hot PINK SATURDAY afternoon this is a wonderful dessert. Everybody wants a big piece of this pie, maybe even a second.

The kids can't wait for the ice cream van to come around the corner to get their favorite PINK ice cream dots. YUMMY YUM!!!

My grand-daughters love to go to their favorite ice cream parlor. Their favorite is PINK bubblegum.

THANKS!!! for visiting my blog on this beautiful PINK SATURDAY. Hope everyone has a great PINK SATURDAY filled with lots of PINK.

Geri